Description
This Orange Chicken recipe features crispy fried chicken pieces coated in a sweet and tangy orange sauce, garnished with fresh green onions. Perfect served over white or vegetable fried rice, it's a delightful dish combining crispy textures with flavorful sauce in every bite.
Ingredients
Scale
Chicken
- 1 ½ lbs boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed
- ½ cup cornstarch, plus 2 additional tablespoons, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or parchment/wax paper to keep the chicken crispy after frying. Whisk together all sauce ingredients in a large saucepan and set aside, ensuring the ingredients aren't warm to prevent premature thickening. Combine flour, ½ cup cornstarch, and baking soda in a large bowl until well mixed.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry. Season with salt and pepper then sprinkle with 2 tablespoons of cornstarch. Whisk eggs vigorously until uniform and air pockets form, then toss chicken in eggs until evenly coated. Remove pieces, letting excess egg drip off, then coat thoroughly in the flour and cornstarch mixture. Repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365° F, using enough oil to cover chicken about three-quarters. Fry chicken in batches without overcrowding, flipping after the first side crisps, about 2-3 minutes per side. Adjust heat as needed to maintain temperature. Transfer fried chicken to wire cooling racks to drain and keep crispy.
- Heat the Sauce: Bring the prepared sauce mixture to a boil over medium-high heat, stirring until it thickens. Remove from heat and transfer to a large bowl for easy tossing with the chicken.
- Toss and Serve: Add fried chicken to the sauce and toss well until evenly coated. Serve immediately over white rice or vegetable fried rice, garnished with sliced green onions.
Notes
- Orange Zest adds a bright flavor to the sauce; reduce or omit for a subtler taste.
- Hot Sauce enhances flavor without adding spiciness; Frank's Hot Sauce is recommended.
- Ensure oil is hot enough before frying for crispy chicken, indicated by immediate sizzling.
- Peanut oil is an excellent alternative frying oil for added flavor.
- Adjust frying heat as needed between batches to maintain optimal temperature.
- Fry chicken in batches with space between pieces to keep edges crispy.
- Clean as you go to reduce post-cooking cleanup.
- For a shortcut, use store-bought popcorn chicken, nuggets, or tenders cooked per package and toss with the orange sauce.
- Try the sauce on other fried foods like popcorn chicken, chicken tenders, or fried shrimp.
- This dish is best served fresh but can be refrigerated in an airtight container for up to 3 days; reheat in oven at 375° F for 10-15 minutes, stirring halfway.
- Perfectly cooked rice can be made by boiling 2 cups chicken broth, adding 1 cup long grain white rice, covering tightly, simmering 15 minutes, then resting 10 minutes off heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
